Blueberry Cheesecake
Posted On August 9, 2008
Excellent at any time of the year, but especially as a thin sliver to enjoy in the summer when the berries are the freshest!
You’ll Need:
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 eggs 2 cups frozen blueberries, dry pack
- 1/3 cup blueberry jelly
In the the bottom of a 9″ springform pan
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into pan.
In a medium mixing bowl
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
(Visited 1 times, 1 visits today)
About The Author
